Recipe

Sicilian-style Potato Gratin Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 8 months ago Capers, a common ingredient in traditional Sicilian cooking, give this gratin a tangy, briny flavor. Serve alongside whole roasted fish, roast pork, or sautéed chicken breasts. Enjoy. Recipe adapted from Bon Appétit. Prep:25m Cook:110m Servings:6	Lunasea
	garlic onion potatoes pecorinoromano capers chickenbroth

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Fans

pinkpasta

cheryilyn

trigger

sparow64

Ingredients

1 garlic clove, halved

Olive oil for brushing plus 4 tablespoons, divided

2 cups chopped onions

Coarse kosher salt

2 1/4 pounds russet potatoes, peeled, very thinly sliced (I use my mandoline and it makes it a snap to do quickly and uniformly - always use the guard...please)

1 cup grated Pecorino Romano cheese, divided

3 tablespoons drained capers (I use heaping tablespoons because I love capers)

2 cups low-salt chicken broth

Directions

Preheat oven to 350°F.

Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.

Arrange 1/3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 1/4 cup Pecorino Romano and 1 tablespoon capers.

Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 1/4 cup Pecorino Romano, and 1 tablespoon capers.

Drizzle with 1 tablespoon olive oil.

Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers.

Drizzle with remaining 1 tablespoon olive oil.

Pour chicken broth over. Press down firmly on potatoes to compact gratin.

Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes.

Uncover and sprinkle with remaining 1/2 cup Pecorino Romano.

Bake gratin uncovered until cheese is lightly browned, about 15 minutes.

Let gratin stand 10 minutes at room temperature before serving.

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Comments

danadooley 1 year, 8 months ago said:
Hmm, spuds and capers? Who woulda thought? Bookmarking this for later. Thanks for sharing Vickie :)

bluewaterandsand 1 year, 8 months ago said:
Sounds delicious!

pat2me 1 year, 8 months ago said:
Bookmarking for later....thanks for sharing!

chriesi 1 year, 8 months ago said:
I love potato gratin. This seems to be great!

sparow64 1 year, 8 months ago said:
Oh yeah baby! This is a keeper for sure. I have all the ingredients, on the menu this week!

trigger 1 year, 4 months ago said:
Vickie, I have been missing out. In my Italian family we never used capers in our Potato Gratin. Now I have this wonderful exciting recipe to try tonight.
I love that golden crust on top. I will remember to use heaping tablespoons of those capers.
Running out for a whole fish some wine to pare with this recipe and some fresh Pecorino Romano
By for now

Michael

trigger 1 year, 4 months ago said:
I took a close look at the photo and had to comment on it. Of course I flagged it " Luscious"
Hugs
Michael

pinkpasta 1 year, 2 months ago said:
I love this recipe. Love capers too.
this is on my list to try.
A BEAUTIFUL HIGH 5. :D
Thanks for sharing...
Debbie~

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